INGREDIENTS

INSTRUCTIONS

Make the torte:  Line the bottom of a greased 9-inch springform pan
with wax paper,  grease the paper, and dust the pan with flour,
knocking out the  excess. In a food processor puree the chestnuts with
the butter and  the rum, scraping down the sides, until the mixture is
smooth. Add  the chocolate and blend the mixture until it is combined
well. With  the motor running, add the yolks, 1 at a time, and transfer
the  mixture to a large bowl. In a bowl with an electric mixer beat the
whites with the salt until they hold soft peaks, add the sugar, a
little at a time, beating, and beat the meringue until it holds stiff
peaks. Whisk about one fourth of the meringue into the chocolate
mixture to lighten it and fold in the remaining meringue gently but
thoroughly. Pour the batter into the prepared pan, smooth the top,  and
bake the torte in the middle of a preheated 350F. oven for 45 to  55
minutes, or until a tester comes out with crumbs adhering to it  and
the top is cracked. Let the torte cool in the pan on a rack for 5
minutes, remove the side of the pan, and invert the torte onto  another
rack. Remove the bottom of the pan, reinvert the torte onto a  rack,
and let it cool completely. (The torte will fall as it cools.)  Make
the glaze and garnish:  Put the chocolate in a small bowl, in a
saucepan bring the cream to a  boil, and pour it over the chocolate.
Stir the mixture until the  chocolate is melted and the glaze is smooth
and stir in the rum. Dip  each candied chestnut halfway into the glaze
to coat it partially,  transfer the chestnuts to a foil-covered tray,
and let them set.  Invert the torte onto a rack set on wax paper, pour
the glaze over it,  smoothing the glaze with a spatula and letting the
excess drip down  the side, and let the torte stand for 2 hours, or
until the glaze is  set. Transfer the torte carefully to a serving
plate and garnish it  with the coated chestnuts.  Make the whipped
cream just before serving the torte:  In a chilled bowl with chilled
beaters beat the cream until it holds  soft peaks, beat in the sugar
and the rum, and beat the mixture until  it holds stiff peaks. Fold in
the chopped candied chestnuts.  Serve the torte with the whipped cream.
Gourmet October 1990  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4459
Calories From Fat: 2785
Total Fat: 322.4g
Cholesterol: 1849.1mg
Sodium: 1192.6mg
Potassium: 1345.8mg
Carbohydrates: 334.7g
Fiber: 20.2g
Sugar: 113.9g
Protein: 63.7g